Make this Healthy Butternut Squash Zucchini Soup for your next meal! It is a perfect combination of vegetables in a delicious broth and it makes plenty to feed a crowd. A flavorful autumn soup that will make everyone warm and happy. Best of all it’s vegan, low fat and low in calories.
As most of our soup recipes, we always start with the basics by sauteing the vegetables before adding any liquids.
This method of sauteing the vegetables for a few minutes will build flavor while softening them. Once the liquid goes in you only need to simmer and stir the soup for 20 minutes and then serve.
There’s no need to add a lot of seasonings to make the broth flavorful. A good healthy bunch of chopped parsley, along with some salt, black pepper and a dash of cayenne pepper will do the job.
The only prep work involved is rinsing and chopping the vegetables. In order to save time and speed things up, you may be able to find the butternut squash already cubed for you in most supermarkets.
This butternut squash zucchini soup is made with water and flavored with carrots, celery, parsley, and garlic. These vegetables make this soup very tasty and healthy for you!
Healthy butternut squash zucchini soup makes an easy meal for any day or occasion, and makes a great starter dish especially for this holiday season!
Ingredients and Notes for this Healthy Butternut Squash Zucchini Soup:
Olive Oil – extra virgin olive oil is preferred.
Garlic – 4 cloves sliced or minced. Garlic helps bring the flavors together.
Carrots – 4 medium-size carrots, peeled and sliced. A must!
Celery – 4 stalks of celery sliced. Celery adds a lot of flavors.
Zucchini – you will need at least 3 to 4 medium size.
Butternut Squash – 3 to 4 cups cubed is plenty to give this soup its flavor and beautiful color. I always buy the containers of already cubed butternut in order to save lots of time.
Italian Parsley – a chopped handful is needed. I prefer fresh Italian parsley for this recipe.
Water – is the only liquid you will need, and only enough to cover the vegetables in the pot.
Seasonings – as with all our soups, some salt, black pepper and a dash of cayenne pepper will bring the flavors together. Just before serving, always taste the soup and adjust the seasonings if needed.
To Make this Butternut Squash Zucchini Soup, you will need to:
1. Saute all the vegetables together for 5 minutes with a little olive oil.
2. Next, pour in the water and cover with a lid; and bring it to a boil.
3. Then lower the heat and simmer for about 20 minutes, stirring occasionally. Then serve.
Soup happens to be our ‘go-to-meals’ during the fall and winter months. It’s our favorite time of year when we can put on a cozy warm sweater, fuzzy slippers and cozy up on the couch with a bowl of warm soup.
It’s what we love about the fall!
Healthy Butternut Squash Zucchini soup is a lovely soup in all aspects. It’s beautiful fall colors of orange, amber and gold are reflected in this fall recipe. Make ahead, and it reheats wonderfully! And, freeze any leftovers for those lazy days too.
So let’s cozy up with a delicious bowl of warm soup!
Don’t forget to save this PIN to your Soup or Dinner Board!
Looking for more delicious soup recipes like this one? You may want to try some of these:
Rich and Creamy Butternut Squash Soup (dairy-free)
|Amount per serving|
|% Daily Value*|
|Total Fat 3.6g||5%|
|Saturated Fat 0.5g||3%|
|Total Carbohydrate 10.7g||4%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 3.1g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition a|
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Anna and Liz